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Study of the properties of inverted liquid sugar processed with gamma radiation and electron beam; Estudo das propriedades do acucar liquido invertido processado com radiacao gama e feixe de eletrons

Thesis/Dissertation:

Abstract

Brazil occupies position of prominence in the sugar market and high consumption of this ingredient in the liquid form, in special for the beverages and food industries. The liquid sugar presents advantages in relation to the bulk granulated system such as easiness of the handling and dosage, reduced space for the storage, reduction of the losses, costs and hand of workmanship, improvement of the sanitizing and great possible variation in the ratios of different mixtures of sugars. The inverted liquid sugar is a solution of sucrose, glucose and fructose in water. This ingredient receives this name because during its production it has an inversion of the optic power of rotation of the solution. In the productive process of the inverted sugar some points occur that can generate contamination by microorganisms, so its become important the development of techniques that propitiate the efficient sanitizing of this raw material. This work aims at to consider two alternative techniques of microbiologic control: gamma radiation with source of cobalto-60 and radiation with electron beam. The study was lead in the doses of 5, 10, 20, 30 and 50 kGy. Concentration of sucrose presented in syrup decreased with the radiation indicating the scission of glycosidic  More>>
Publication Date:
Jul 01, 2007
Product Type:
Thesis/Dissertation
Report Number:
INIS-BR-6572
Resource Relation:
Other Information: TH: Tese (Ph.D.)
Subject:
38 RADIATION CHEMISTRY, RADIOCHEMISTRY, AND NUCLEAR CHEMISTRY; AQUEOUS SOLUTIONS; COBALT 60; COLOR; CONTAMINATION; CONTROL; DOSE-RESPONSE RELATIONSHIPS; ELECTRON BEAMS; FLAVOR; FRUCTOSE; GAMMA RADIATION; GLUCOSE; MICROORGANISMS; OPTICAL ACTIVITY; RADIATION EFFECTS; SACCHAROSE; VISCOSITY
OSTI ID:
21298562
Research Organizations:
Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)
Country of Origin:
Brazil
Language:
Portuguese
Other Identifying Numbers:
TRN: BR10V0793033663
Availability:
Available from INIS in electronic form
Submitting Site:
BRN
Size:
108 pages
Announcement Date:
Apr 28, 2010

Thesis/Dissertation:

Citation Formats

Podadera, Priscilla. Study of the properties of inverted liquid sugar processed with gamma radiation and electron beam; Estudo das propriedades do acucar liquido invertido processado com radiacao gama e feixe de eletrons. Brazil: N. p., 2007. Web.
Podadera, Priscilla. Study of the properties of inverted liquid sugar processed with gamma radiation and electron beam; Estudo das propriedades do acucar liquido invertido processado com radiacao gama e feixe de eletrons. Brazil.
Podadera, Priscilla. 2007. "Study of the properties of inverted liquid sugar processed with gamma radiation and electron beam; Estudo das propriedades do acucar liquido invertido processado com radiacao gama e feixe de eletrons." Brazil.
@misc{etde_21298562,
title = {Study of the properties of inverted liquid sugar processed with gamma radiation and electron beam; Estudo das propriedades do acucar liquido invertido processado com radiacao gama e feixe de eletrons}
author = {Podadera, Priscilla}
abstractNote = {Brazil occupies position of prominence in the sugar market and high consumption of this ingredient in the liquid form, in special for the beverages and food industries. The liquid sugar presents advantages in relation to the bulk granulated system such as easiness of the handling and dosage, reduced space for the storage, reduction of the losses, costs and hand of workmanship, improvement of the sanitizing and great possible variation in the ratios of different mixtures of sugars. The inverted liquid sugar is a solution of sucrose, glucose and fructose in water. This ingredient receives this name because during its production it has an inversion of the optic power of rotation of the solution. In the productive process of the inverted sugar some points occur that can generate contamination by microorganisms, so its become important the development of techniques that propitiate the efficient sanitizing of this raw material. This work aims at to consider two alternative techniques of microbiologic control: gamma radiation with source of cobalto-60 and radiation with electron beam. The study was lead in the doses of 5, 10, 20, 30 and 50 kGy. Concentration of sucrose presented in syrup decreased with the radiation indicating the scission of glycosidic linkage in addition with the glucose and fructose formation, generating the increase in solids soluble. The acid compounds formation occurred, confirmed by the reduction of pH, that it was proportional with the increase of the radiation dose. The biggest doses had provoked change of color in the syrup by the long molecular chain polymers formation. Viscosity in the samples processed by gamma radiation increased in relation to the control, indicating the prevalence of polymerization of molecules, whereas in the radiation with electron beam the polymerization was only observed in the sample that received the dose of 50 kGy, In the sensorial analysis, the judges had pointed significant difference (5%) in the flavor among control and the samples radiated with 5 kGy in the two techniques of processing. The alterations provoked for the irradiation had not been enough to provide significant changes in the inverted sugar, even in the highest dose of 50 kGy. It was not possible to identify the effect of gamma radiation in the control of molds and yeasts. (author)}
place = {Brazil}
year = {2007}
month = {Jul}
}